Swiss Chard part deux: Bacon and Swiss Chard Pasta

Last week, I bought some mixed (rainbow) Swiss Chard at the public market, organic and locally grown.  I had enough to make 3 chard dishes for myself.  I re-made the Stir-fried greens with brown rice, this time adding shitaake mushrooms that I bought at the Asian market with the baby bok choy (good choice).  Tonight I made Bacon and Swiss Chard Pasta, and next I will make Braised Swiss Chard with Currants.

The pasta was really good.  Unfortunately, I can't think of how to make it vegetarian, since the bacon is so integral to the flavors.  

Bacon and Swiss Chard Pasta

Ingredient of the week: Swiss Chard

One of my personal goals is to try veggies that I've never had and to figure out how to make things that I thought I didn't like in a way that I do like.  I'm doing this because I want to broaden my palette, which will also enable me to eat in-season for effectively.  To that end, every few weeks I'm choosing one of these items to try.

This past week I chose a recipe that used swiss chard. The dinner I had with it was fabulous and I felt really good eating it.  This meal hit 2 of my goals: using a new veggie and shifting to brown rice (better for me when it's not simply plain).

Asian Marinated Steak and Stir-fried greens with Brown Rice: